Slow cooked pulled pork

This is always a hit! Works great in rolls with coleslaw. Leftovers are great for nachos, pasta or tacos.

Ingredients:

2 onions – chopped
4 cloves garlic – crushed
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon sea salt flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2-2.5kg Forequarter roast – Boneless
1.5 cups BBQ sauce

Method:

1. in a bowl (or I use a ziplock bag), mix brown sugar, sea salt, cumin and cinnamon together
2. Take the pork out and remove all the netting and pay dry with a paper towel
   
3. Rub the dry mix all over the pork and into the middle of the pork.
   
4. In a slow cooker, mix onion, garlic and chicken stock
   
5. Put pork on top of the mixture
   
6. Cook on low for 8-10 hours
   
7. Take the pork out, remove the fatty layer on top and shred the meat using 2 forks
   
8. Mix in BBQ sauce – If you are making tacos, take some out BEFORE you put in bbq sauce
   
9. Drain the sauce that is in the slow cooker and discard onion and any solids
   
10. Put the pork back into the slow cooker. Pour in the drained sauce – 1 ladle at a time mixing well so it is absorbed into the pork. Do not add more than the pork can absorb – you do not want it to be runny. Put the slow cooker back on low until you are ready to serve the pork
    
11. Serve with warm bread rolls and coleslaw
    
12. Keep the remaining sauce as a stock for later